Vegetarian Chili

by Sarah on August 5, 2013

I know, you’re probably thinking, “why is this lady giving me a chili recipe in the summer”?  Partly because I made it in March but honestly I would still eat it in summer.  It doesn’t feel like heavy heavy chili because it’s really just vegetables and beans.  I used to make this all the time when I was a younger lady and was in my ‘vegetarian phase’ (not that there’s anything wrong with that) but I still think it is good.


I don’t even remember where this recipe originated.  I do know however, that it was once bland and had tomato juice in it.  And not many spices either.  Probably some granola hippie lady cookbook (I’m looking at you Laurel’s Kitchen).


Whatever, I had my way with it and now it’s good.  In fact, I ate this pot of chili for several days and didn’t even get tired of it.  That’s a testament to a decent pot of food in my book.

Stay tuned, Wednesday I will bring you the recipe for that cornbread that’s up above.  Nana’s in the hizzouse!

Vegetarian Chili


  • 1/2 bell pepper, chopped
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, minced (use the ribs and seeds at your own peril)
  • 1/2 can creamed corn
  • 3 10 oz cans kidney beans
  • 1 large can (28 oz) tomatoes
  • 1 7 oz can green chilies
  • 3 tsp chili powder
  • 2 tsp oregano
  • 2 tsp cumin
  • pinch chili flakes
  • salt, pepper
  • 2-3 Tbsp oil
  • grated cheddar or other cheese for garnish


  • Saute onion, jalapeño, garlic and bell pepper in oil over medium heat. Season with salt.
  • Add oregano, chili powder, cumin and chili flake and cook, stirring for 2 minutes or until fragrant.
  • Add tomatoes, green chilies, and corn and lower heat, cooking until mixture thickens.
  • Add kidney beans and heat through. Season with salt and pepper as needed.
  • Serve with grated cheddar on top.

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